Chili With Corn Tortillas Recipes

WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
• Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
• Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

CHILI WITH CORN TORTILLAS

Steps:

• Chop half of tomatoes; puree rest, with a food processor if possible.
• Heat oil. Sauté onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans. Cover and simmer about 30 minutes; adjust seasonings.
• If desired, freeze in portions suitable for individual or family use. To serve, defrost and reheat. While chili is cooking make salad.
• Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHILI TORTILLA BAKE ....AKA MEXICAN LASAGNA

Steps:

• Preheat oven to 350°F In a large skillet, brown ground beef over medium high heat, drain. Add tomato sauce, beans, corn and green chiles. Stir in next 5 seasonings. Bring to a boil and reduce heat. Simmer, uncovered for 15 minutes. In a 2 quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake for 30 minutes. Serves 8.

CHILIES RELLENOS CASSEROLE

Steps:

• Preheat oven to 350°F.
• Slit ea chili lengthwise & spread open. Place in a single layer in a greased 7x11 inch glass baking dish.
• In a sml skillet, melt butter over med-heat. Add onion, cook till tender & remove from heat.
• In a lrg bowl, combine onion mixture, eggs, sour cream, flour, salt & pepper.
• Stir in tortilla pieces + cheese & pour over chilies.
• Bake 25-30 min or till a knife inserted in the center comes out clean.
• Serve immediately w/sour cream & salsa -- or cool, cover & refrigerate till ready to serve.
• TO SERVE AFTER REFRIGERATION: Cover & bake in a preheated 350°F oven for 30-35 min or till heated through. Serve hot w/sour cream & salsa.

TEX-MEX CORN CHIP CHILI

Steps:

• In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
• Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.